Roasted vegetables

  • Portion size: Serves 6
  • Takes 10 minutes to prepare and 1 hour to cook
  • Difficulty: easy

Take the stress out of Sunday lunch with this simple vegetarian recipe for roast vegetables.

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Ingredients

  • 400g small carrots, trimmed
  • 400g parsnips, halved and trimmed
  • 650g small floury potatoes, cut into even-sized pieces
  • 2 small red onions, each cut into 8 wedges
  • 4 tbsp olive oil
  • Splash of white wine vinegar
  • Leaves from a few fresh thyme sprigs
  • Handful of chopped fresh parsley
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Method

  1. To prepare: Preheat the oven to 200°C/fan180°C/gas 6. Put all the vegetables into a large roasting tray. Drizzle over the oil and vinegar. Sprinkle with the herbs and add plenty of seasoning. Toss together with your hands. Make a tent of foil over the veg and seal tightly.
  2. To cook: Roast for 30 minutes. Uncover and roast for a further 30 minutes, tossing occasionally.
  3. To serve: Tip the vegetables onto a platter and serve.
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Nutrition

  • 225kcals Calories
  • 8.6g (1.3g saturated) Fat
  • 4.3g Protein
  • 34.6g (11.1g sugar) Carbs
  • 0.1g Salt
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